Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil
- 주제(키워드) free fatty acid , olive oil , Raman spectroscopy , relative intensity analysis , resonance Raman
- 주제(기타) Chemistry, Multidisciplinary
- 주제(기타) Engineering, Multidisciplinary
- 주제(기타) Materials Science, Multidisciplinary
- 주제(기타) Physics, Applied
- 설명문(일반) [Qiu, Jin; Hou, Hua-Yi; Chen, Xiang-Bai] Wuhan Inst Technol, Hubei Key Lab Opt Informat & Pattern Recognit, Wuhan 430205, Hubei, Peoples R China; [Qiu, Jin; Yang, In-Sang] Ewha Womans Univ, Dept Phys, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS
- OA유형 gold, Green Published
- 발행기관 MDPI
- 발행년도 2019
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000172047
- 본문언어 영어
- Published As https://dx.doi.org/10.3390/app9214510
초록/요약
Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm(-1) and 1655 cm(-1) presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.
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